If you’re craving tacos that are bursting with flavor, texture, and color, these carnitas pork tacos with red cabbage slaw are calling your name. Tender, citrus-infused pulled pork, crispy edges, and fresh, vibrant toppings come together in a way that’s anything but ordinary. Whether it’s Taco Tuesday or just a weeknight dinner upgrade, this recipe delivers bold, authentic flavor with a modern twist you’ll want to make again and again.
The Most Beautiful Tacos I’ve Ever Seen
I’m not kidding—these might be the most beautiful tacos I’ve ever made. The colors alone are enough to stop you in your tracks: bright red cabbage, creamy white sauce, fresh green herbs, soft golden tortillas, and tender, shredded pork. They’re just as bold in flavor and texture as they are in appearance—crunchy, creamy, juicy, tangy, and satisfying in every bite.
But these tacos are more than just good looks. They’re built on one of the most beloved traditional Mexican dishes: carnitas.
What Are Carnitas?
Carnitas means “little meats” in Spanish, and it’s a classic Mexican dish made by slow-cooking pork until it’s unbelievably tender, then usually crisping it up in a hot pan or under the broiler. Traditionally, it’s made from pork shoulder cooked in lard (a method called confit) with citrus, garlic, and warm spices like cumin and oregano. The result? Rich, juicy meat with crispy edges that practically begs to be stuffed into a taco. In our version, we build flavor by adding fresh-squeezed orange and lime juice to the pot—bringing in a subtle brightness and acidity that cuts through the richness of the pork and makes every bite more layered and delicious.
Carnitas originated in Michoacán, a region of Mexico known for its pork dishes. It was once considered a special-occasion food—something to bring out for family gatherings and celebrations—but now, it’s a staple you’ll find everywhere from street vendors to home kitchens.
A Quick Look at Taco History
Tacos themselves go way back—long before they became a weeknight favorite or a food truck staple. In pre-Columbian times, indigenous peoples in central Mexico used tortillas as edible vessels to scoop up everything from fish to insects. Over time, with Spanish influence and regional creativity, the taco evolved into the handheld classic we know today.
The first recorded mention of the word “taco” in the U.S. came in 1905, and since then, it’s only grown in popularity. From breakfast tacos to birria, there’s no wrong way to taco—and these Carnitas Pork Tacos with Red Cabbage Slaw are a fresh, colorful twist on a tried-and-true favorite.
Building the Dish: Slow-Cooked Pork Ribs + Bold, Fresh Pairings
For these tacos, I slow-cooked pork ribs low and slow for hours until the meat practically fell off the bone. The fat rendered down beautifully, the connective tissue melted, and the flavors deepened with every minute. I used fresh orange and lime juice, garlic, onion, and a warm blend of cumin, smoked paprika, oregano, and bay leaf to infuse the meat with that signature carnitas richness and subtle citrus brightness. Once the pork was tender, I shredded it and crisped up the edges in a hot pan—because that golden, caramelized texture is essential.
That said, you don’t have to spend all day over the stove to enjoy these. This recipe is totally flexible—you can use pork shoulder, country-style ribs, or even leftover shredded pork. Want to make it even quicker? Store-bought carnitas can work in a pinch. Just make sure to season it well and finish it in a hot skillet with a splash of citrus to bring it to life. You’re not married to pork, either. This recipe and the same flavors would also pair excellently with shrimp.
Toppings That Pop: Red Cabbage Slaw + Creamy Layers
Once the pork is ready, the fun really starts—because carnitas are all about the toppings. I wanted something that would contrast the rich, savory pork, and that’s where this crisp red cabbage slaw came in. It adds crunch, color, and a hint of tang that cuts through the meat perfectly.
Now, is red cabbage traditional in Mexican tacos? Not exactly. You’ll often find toppings like shredded lettuce, white cabbage, onions, cilantro, and pickled veggies in taquerias across Mexico—but red cabbage is more of a modern twist. I included it here for its bright color, satisfying crunch, and slightly peppery flavor. I’ve always loved a good slaw—it’s one of those simple side dishes that feels like home—fresh, crisp, and a little bit tangy.
Paired with creamy Greek yogurt (or sour cream), buttery avocado, and a squeeze of lime, these tacos hit all the right notes—rich and fresh, crunchy and tender, bold but totally balanced.
That being said, let’s get to the good stuff.
full recipe for Red Cabbage Slaw Carnitas Pork Tacos
Red Cabbage Slaw Carnitas Pork Tacos
Ingredients
For the Pulled Pork:
- 2 cups cooked pulled pork homemade or store-bought
- 1 orange squeezed
- 1 lime squeezed
- 1/4 cup onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoke paprika
For the Red Cabbage Slaw:
- 2 cups shredded red cabbage
- 1 medium carrot grated (optional)
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Toppings & Assembly:
- 6 small flour or corn tortillas
- 1/2 cup guacamole or mashed avocado
- 1/4 cup diced white onion
- 2 tbsp chopped fresh parsley or cilantro
- 1/4 cup diced tomatoes or pico de gallo
- 1/4 cup plain Greek yogurt or sour cream
Instructions
Prepare the Pork:
- Season pork ribs or shoulder with salt, pepper, cumin, and smoked paprika. Place in a slow cooker or Dutch oven with the juice of 1 orange and 1 lime, chopped onion, minced garlic cloves, and ½ cup of water or broth.
- Cook on low for 8 hours (or in the oven at 300°F for about 3–4 hours) until the meat is tender and shreds easily. Shred with two forks and crisp in a hot skillet with a little oil for golden, caramelized edges.
Prepare the Slaw:
- In a medium bowl, combine shredded red cabbage, lime juice, vinegar, olive oil, and honey.
- Toss well and season with salt and pepper.
- Let it sit for at least 15 minutes to soften and develop flavor.
Toast the Tortillas:
- Lightly warm tortillas in a dry skillet over medium heat until soft and slightly browned on both sides.
Assemble the Tacos:
- Spread a layer of guacamole on each tortilla.
- Add a generous portion of pulled pork.
- Top with red cabbage slaw.
- Sprinkle on diced onion, chopped parsley/cilantro, and tomatoes.
- Drizzle with Greek yogurt or sour cream.
- Add hot sauce if desired.
Serve & Enjoy:
- Serve immediately while warm. Pair with a crisp lime drink or a cold cerveza!
Notes
- Meat Options: Pork shoulder or pork butt are traditional for carnitas, but ribs or even boneless country-style ribs work great too.
- Shortcut Version: Pressed for time? Use store-bought pulled pork or leftover roast pork and just crisp it up with the spices and citrus juice in a skillet.
- Crispy Edges Are Key: Don’t skip the final skillet step—it adds amazing texture and deepens the flavor.
- Storage: Leftover pork can be stored in the fridge for up to 4 days or frozen for up to 2 months. Re-crisp in a hot pan before serving.
- Make It Your Own: Swap Greek yogurt for sour cream, or add pickled onions, hot sauce, or crumbled queso fresco for extra flair.
- Slaw Tip: Make the red cabbage slaw ahead of time—it gets even better as it sits and soaks up the dressing!
I hope you love this dish as much as I do! If you try it, I’d love to hear what you think — drop a comment below or tag me on social media. Don’t forget to share with your friends who might enjoy this flavorful and colorful dish. Happy cooking (and eating)! 💖
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